Kinetics of water sorption in okara and its relationship to the glass transition temperature

Drying Technology

Volumn 18, Issue 9, 2000, Pages 2105-2116

  Garcia L H ^a   Pilosof, A M R ^b  

^a UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Adsorption; Desorption; Glassy; Rate; Rubbery; Soy milk

Indexed keywords

ADSORPTION ISOTHERMS; DESORPTION; GLASS TRANSITION; MOISTURE; RATE CONSTANTS; TEMPERATURE; WATER;

SOY MILK; WATER ADSORPTION KINETICS; WATER DESORPTION KINETICS;

ADSORPTION;

ADSORPTION; EMULSION; FOOD PROCESSING; KINETICS; LIQUID-SOLID SEPARATION;

EID: 0034306594     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373930008917828     Document Type: Article

References (13)

1. Sorption of water vapour in wheat flour, starch and gluten
2. Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
3. Axismetric TLM model for water vapour soaking of white rice
4. Modeling water sorption in okara soy milk
5. Humidity fixed points of binary saturated aqueous solutions
6. Predicting an equilibrium state value from transient state data
7. Physicochemistry and functional of oilseed proteins whit emphasis in soy protein. Ch 5 In new food protein
8. Theoretical prediction of the water activity of standard saturated salt solutions at various temperatures
9. Understanding phase transitions and chemical complexing reactions in 7S and 11S sor protein fraction. Ch 10
10. Kinetics of water uptake by food powders
11. Effect of temperature and pressure on the sorption of water vapour by freeze dried food materials
12. Varietal differences in Chickpea flour in relation to water vapour sorption
13. Kinetics of moisture absorption by soyflour